3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
We can confirm that under anaerobic conditions, most
of the apiculate microflora, except T. delbruecki, negatively
affected wine aroma because they produced higher amounts
of aldehydes – pentanal, hexanal, heptanal, 3,4-hexanedione,
eicosene which caused the buttery and waxy odour.
However under semiaerobic conditions apiculate yeast
species promoted positive aroma perception in products.
Torulospora and Pichia yeast strains increased the fruit and/
or coconut aroma by higher production of sabinyl res. isoamylacetate.
Semiaerobic conditions applied several hours prior
inoculating by S. cerevisiae improve sensorial evaluation
of wine and increase the support of originality and variety
typicity.
However, the fermentation under such conditions is still
very hazardous because oxidative defects or microbiological
defaults of wine could occured.
s539
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